GE JKP55G User Manual

BOOK

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-,

It is designed to help
new Cooking Center properly.
Keep it handy for answers to your questions.

~fyou don’t understand something or need ‘ore
help. .

The GE Answer Center’”

800.626.2000
consumer information service

or write: (include your phone number);
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225

You’ll find them on a label on the front of the lower
oven behind the door.

These numbers are also on the Consumer Product
Registration Card that came with your Cook~ng
Center. Before sending in this card, please write

these numbers here:
Model No.
Serial No.—
Use these nulmbers in any correspondence or ser-

vice calls concern ing your Cooking Center,

.Call, toll free:

you operate and maintain Your

It is important that we, the manufacturer, know the
location of your Microwave Oven should a need

occur for adjustments.
You’re supplier is responsible for registering you as

the owner.
Please check with your supplier to be sure he has

done so; also send in your Purchase Record Card. if
you move, or if you are not the original purchaser
please write to us, stating model and serial num-

bers. This appliance must be registered. Please be
Certain that it is.
Write to:

General Electric Company
Range Product Service
AP2-210
Appliance Park
Louisville, KY 40225

IF YOU FIECEiVED A OVEN, immedi­ately contact the dealer (or builder) that sold you
the Microwave Oven.

Time .,

‘for

See “The Problem Solver” section. (See page 18.) It
lists many minor causes of operating problems that
you can correct yourself and may save you an
unnecessary service call.

@I$MPGeneral Electric Ch., U.S.A. All rights reserved.

2

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Precautions for Safe Use. ,.. .... . . ..... . 3

safety-rips............................4’,5

Features of Your Oven ...... . ...... . . ... 6

Time Cook . . ...... ...... . . ..... . . ....... 7

Defrost . ......... .... . . ..... . . ..... ...... 8

Temperature Cook ....... . ..... . ........ 9

OVEN

Safety Tips ............. ...............4,5

Features ......... ... . . ...... ...... ...... 6

Oven Controls .......... .. .... . . ........ 6

Oven Light ...... . ..... . . . ....... .......10

Oven Shelves .......... . . . ..... .. .... .. 10

IVlinuteTime~Clock,

Automatic Oven Timer ........ . ...... 10

Baking .. .. ........ ....... . . ..... . .. ....11

Broiling . ................. . ...... . . ..... 11

Roasting ................ . . ..... . . . .... . 11

Baking Chart . . .. . ....... . . . ... .. .......15

Broiling Chart... .... . ...... . . ...... . ...16

Roasting Chart .......... . ..... .. .......17

CLAREOF

Self-C!ean Operation.. .............. . . . 12

Lamp l?eplacement ............. . . ..... 13

C)venThermostat Adjustment .......... 13

Care of Microwave Oven&

Temperature Probe . . . ...... .. ...... . 13

Cleaning Chart (All Parts) . ........ ..... 14

Before Using Cooking Center . .. . .. . .. . 2

Energy Conservation Tips . ... ... .. . .. . 3

Mode!&SerialNumber Location. .. . .. . 6

The Probiern Solver. . ... .. . ... ... .. . . 18

If You Need Service .. .. . .. .......0... 19

Warranty . . .. .. . .. ... . . . .... .BackCover

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A. Mkxwave Ccmkh-lgl

JJ~eproper

1.
DO NOT OVERCOOK.

2.

Do not operate the oven while empty. If by acci-

dent the oven should run empty a minute or two,

no harm is done. However, try to avoid operating

the oven empty at all times-–saves energy and
also ensures good long term life of oven.

B. Owen

1. Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheating.

YOU find preheating is necessary, keep an eye

!f
on the indicator light, and put food in the oven

promptly after the light goes out.

2. Always turn oven OFF before removing food.

powerlevel as recommended and

-

?

During baking, avoid frequent door openings.

L.

Keep door open as short a time as possible
when it is opened.

For self-cleaning oven, be sure to wipe up ex-

4,

cess spillage before self-cleaning operation.
Cook complete oven meals instead of just one

5.
food item. Potatoes, other vegetables, and some
desserts will cook together with a main-dish cas­serole, meat loaf, chicken or roast. Choose
foods that cook at the same temperature in ap­proximately the same time,

6,

Use residual heat in oven whenever possible to

finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.

3

kwi! iim!or an

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oven k hot w h
!l’h3n’i

or Tmy tx.lidd the

Donottouch or interior swhce

ofoven.Thesesurfaces may behotenough to

burn even though they are dark in color.

During and after use, do not touch, or let
clothing or other flammable materials con­tact any heating elements or any interior
area of the oven; allow sufficient time for
cooling first. Other potentially hot surfaces
include oven vent openings and surfaces
near the openings, crevices around the oven
door and the edges of the door window.
UWMr Loose fitting or hanging
garments should never be worn while using
the appliance.

Never use your appliance for warming or
heating the room.

Besure oven vent ducts are unobstructed.
Do not use your oven to dry newspapers. If
overheated, they can catch fire.

DoNOT OF TO

ill THE ovEN–

00MMslow in themums.
USE only dry or damp
potholders on hot surfaces may result in

burns from steam. Do not let potholders

touch hot heating elements. Do not use a
tovvel or other bulky cloth.
Don’tMM foil anywhere in the oven
except as described in this book,

cou][,j r~~~l~ in a

damage @ the cooking centw,
Ijfj~g~~$g~yfi!~~~~ f~~~$. In
iheoy~n,fkww can be by

GIE3MJI.kHM”and SE’rto OFFB

tomm,standor on‘?JIw

ONTHE To

BE

shock, fire hazard, or

my cm.ddI!.N?

owl.

Misuse

ME+

iwwl! TIM

airor can m

hot

!U’IE! face eyw

Keepoven free from grease build up.
Place oven rack in desired position while
oven is COOLIf racks must be handled when

hot, do not let potholder contact heat units in
the oven.

Pulling out shelf to the shelf stop is aconven-

ience in lifting heavy foods. It is also a pre­caution against burns from touching hot
surfaces of the door or oven walls.
Don’theat hod in the mm.

codd up andMe
Iwrst aninjury.
When using cooking or roasting bags in

oven, follow the manufacturer’s directions.

Dorkeither conventionally or in

the microwave oven, follow our directions

exactly and always cook the meat to at least
170°. This assures that, in the remote possi­bility that trichina mav be oresent in the
meal, it will bekilled and rnea~will besafe to
eat.

IOon’that tmopwwdfood or

dishesin the oven.Prwwre can
build upcausingthe orplastic
10 wplode andresult in injury.
Don’tddrmt frtmm Iwwagm in narrow necked

bottles especially carbonated ones. Even if
the container is opened, pressure can build
up. This can cause the container to burst,
resulting in injury.

8ggsin or out of the shall k not rumw

for cooking. Pressure can
build up inside the yolk and cause it to burst,
resulting in injury.

Foodswith outer“skin” such as pota­toes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.

wir~ on paper and plastic
bags before placing in oven. Twist-ties some-

times cause bag to heat and may cause fire.

foodin glass jars especially y-r

rrmatand egg mixtures.

&..

ml i’lwi pop in

UII\fjSS ~~ ZI ~pe~j~~microwavep0pCO[i7

accessory or unless you use popcorn in a
package labeled for microwave ovens.
Because of heat generated, without these
precautions, the container could catch fire.

~~ fi~~~~g any in Ilwld you ~~~

that is
$3!’ for !US8ill the oven.
DOIwt the Ow!n 13mpty!0

to the OvenandIMl offire. If by
accident the oven should run empty a minute
or two, no ham done. However, try to avoid
operating the oven empty at all times—it
saves energy and prolongs life ofthe, oven.

ulensi[s may hot because of
heat transferred from the heated food. This is
es,pecia!ly true if plastic wrap has been cov­ering the top and handles of the utensil. Pot
holders may be neededto handle the utensil.

cooking and tightly closed

plastic bags should beslit, pricked or vented

as directed in Cookbook. if they are I]ot,

plastic could burst during or immediately

after cooking, possibly resulting in injury.
Also, plastic storage containers should beat
least partially uncovered because they form
a tight seal. When cooking with containers,

tightly covered with plastic wrap, remove

covering carefully and direct steam away

from hands and face.

OWQUcook.Excessover

andmaycawx+W3rntocakh fire

Plastic designed for microwave
cooking are very useful, but should be used
carefully. Even microwave plastic may not
be as tolerant of overcooking conditions as
are glass or ceramic materials and may
soften or char if subject to short periods of

~ver~~oking, in ionger exposures to over­cooking, s

*he food and containers may even
ignite. For these reasons: 1 ) Use microwave
piasthx oniy and use them in strict com­pliance with Ihe container manufacturer’s
recommendations 2) Do not subject empty
containers to microwaving. 3) Do not permit

chikken to use piastic contairws without
comPIete supervision,

Use wily as

inM8 Metal

strips as used on meat roasts are heipfui in
cooking food when used as directed. Metai
trays may be used for TV dirwwrs. However,
when using metai in the oven, keepm?ta!at

km$tM’wh skiesofWI

tlw can toohot10

Becareful touching the shelf during

and after cooking.

the from the

WIMWnotusingitto cook with. if you ieave the

probe inside the oven without inserting it in
food or iiquid, and turn on microwave
energy, it can create electrical arcing in the
oven, and damage oven waiis.
H fmld should ever KeepM8 ‘oven
IChMWLTurn off the power immediately. Turn
Timer to OFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panei.

00 not use vow oven to drw nwvs­pflpors.{f o~erheated, they can catch f!re.

Ciean only parts listed in this Use and Care

Book.
Donot c!ean door gasket. The door gasket is

essential for a good seai. Care should be
taken not to rub, damage or move the

gasket.
Before self-cieaning the oven, remove broiler
pan and other containers.
Do not use oven cleaners, No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any
part of the oven.
LMm for Fan—l!fannoise b~hard sorN3-

Read“The ProblemSoiver” on page18,
Don’t attempt to repair or replace any part of

your range unless it is specifically recom­mended in this book. Aii other servicing
shouid be referred to a qualified technician.

Disconnect ranoe at rarme circuit breaker or
main fuse befo;e perfor~ing any service.

I

5

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90

--200

III

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1.

Door Handle. (3vendoesn’t operate unless
door is securely latched.

2.

Door Latch. PL!shin to open doo~.
Window with Metal Shieid. Allows cooking

3.

to be viewed while keeping microwaves
confined in oven.

4.

Oven Light. Goes on when door is opened
or when oven is operating in any function.

PIastic Cover. Protects stirrer blade.

5.
&

OvemVent. Removes moisture,

7’.

oven shelf.
MicroThermometer’” Temperature Probe.

8.

F@x?pkm?for Tempemm Probe.

9.

?0.

ThmJTemp Switch. To cook by Time, push
up, set timer. To cook by Temperature,
push down, then set dial.

It.

Timer Control. Set timer to desired
cooking time up to 60 minutes. First 10
minutes are expanded into 1 minute
increments.

12.

Temperature Control. Dial knob to desired

finished temperature,

13.

Variable Power Control. Set from levels 1

(Warm) to 10 (High) before each use, You
can vary the amount of microwave power
between settings.

$4.

Start Button. Push after all controls are set
to start cooking operations,

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...— -.. . ..- . ---- \

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15.

Oven Set (Clean) Knob

Oven “ON” Light

16.

17.

Oven Temp (Clean) !Knob

18.

Oven Cycling Light

19.

Automatic Oven Timer, Clock, Minute
Timer

20.

Oven Timer (Clean) Dial

21.

!-atch Release Button

22.

Latch

23.

Self-Cleaning Oven Clean Light

24.

Lock Light

25.

Mode! and Serial Numbers—located at
right side of lower oven frame.

26.

Shelf Support

27.

Oven Shelves

28.

Clven Frame

29”

Door Gasket

30.

window

31”

32.

33.

Liner

EIoOr

Bmih?rR3rland Rack
Oven !LigMSwikia—E3Qor

6

Time Cooking, or cooking your food according to a pre­determined amount of time, is probably familiar to you from
conventional cooking. With your microwave oven, hc~wever,
you preset the time and the oven turns off automatically.

FC)llowthe
heip you

properly<

cooking steps below to

learn to Time Cook

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Step 1: Fill a cup 2/3 full of water
and 1 teaspoon of freeze dried
coffee. Use a cup that has no metal
decoration. Place cup in oven and
close door.

Step 2: Turn Variable Power Con­trol to 10 (HIGH). For this cup of
coffee, this power level is recom-

mended, but you will use other

levels as recipes cali for their use.

Step 3: Push TIME/TEMP Switch
up to TIME position.

Step 4: Set Time Control. For
coffee set at 1 minute and 20 to
30 seconds. Timer may be reset
dut-ing cooking if needed.

Step 5: Push START button. inte-

rior light and fan come on to tell

you oven is operating.

Step 6: When time is up, oven sig- .

nals and shuts off automatically. -~;
Note: When setting a time of less ~ -

than 1 minute, rotate timer M turn

and then back to desired time
setting.

Tips

e Make sure all utensils used in
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” uten­sils.

e Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.

@ Most microwaved foods require
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions for the food you are
microwaving.

e Some foods such as unshelled
eggs and hot dogs must be
pricked to allow steam to escape
during cooking.

.,,

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Q. I set my oven for the time called
for in the recipe but at the end of
the tirne allowed, my dish wasn’t

done. What happened?
A= Since house power varies due
to time or !ocation many Time
Cook recipes give you atime range

io prevent overcooking. Set the
o‘jen fQr minimum time, test the

./

—

;cIod for doneness, and cook your
iish a Iiftle longer, if necessary.

Q, I want to cook my dish on a

Power Level other than HIGH,

what do I need to do?
A. To change the Power Level,

simply turn Variable Power Con­trol to desired number setting.

Q. Can I interrupt my Time Cook
function to check the food?

A. Yes, To resume cooking, simply
close the door and push START.

NOTE: Microwave power will not

come on until you are ready. You

must push START for cooking to

begin.

“7

Q. Must I change the Power Con­trol every time I cook?

A. You must turn the Power Con­trol to desired Power Level. if,
however, it is already on level

needed, it is not necessary to

change.

The Defrost setting is designed for

even thawing necessary for large

amounts of food and is one of the

most important advantages of a

microwave oven, making de-

frosting quick and easy with little

attention. Power Level 3 is the

recommended setting for most
defrosting, but you may use other
settings for more flexi biIity. See
your Cookbook for the complete
defrosting chart.

To become better acquainted with
defrosting in your oven, defrost
frozen pork chops by following the
steps below.

Step 1: Place package of frozen
chops in the oven and close door.

‘Tips

@ Foods frozen in paper or plastic
can be defrosted in the package.

@ For even defrosting, many foods
need to be turned over, rotated, or
broken up part of the way through
the defrosting time.

Step 3: Push TlfvlE/TEMP Switch
up to TIME.

Step 4: Turn Timer to 8 minutes.

@ Pre-packaged frozen dinners
can be defrosted and microwave
cooked.

Step 2: Turn Variable Power Con­trol to 3 (EIEF).

Q. Can I Defrost small items in a
htirry?

A. Yes, but they wili need more
frequent attention than usLIa1.
Raise t he Powe r Level after

entering the time by turning Vari­able Power Control to 7 or 10,
power LeVeI 7 cuts the ti~mein 1/2:
p~,~~er~~ve\ 1() ~ut~ the time to

i 3, Ejuring either, rotate or stir
~159clirsquently.

Step 5: Push START button.
Step 6: When oven turns off, turn

package over, close door, and
repeat Steps 4 and 5,

Q. When I press START, I hear a
dull thumping noise. What is it?
A, This sound is normal, It iS iet-

ting yOLIknow the oven is using a
Power Level lower than HIGH.

Q. Why don’t the defrosting times
in the Cookbook seem right for my

food?
A. Cookbook times are average.

Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indi-

cated in your Cookbook If your
food is still not completely thawed
at the end of that time, re-set your
oven and adjust t h e time ac­cording y.

@ Check your Cookbook for other
defrosting tips.

Q. Can I open the door during
defrosting to check on the pro­gress of my food?

A. Yes. You may open the door at
any time during microwaving. To
resume defrosting, close the door
and press START,

IQ.Can I select a Power Level other
than Power Level 3 for defrosting?

A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefree
defrosting, Power Level 3 is sug­gested. Check the chart in the
Cookbook for specific times
Power Levels.

.a17d

PI

‘= For many foods, internal temperature is the best

~~~tof doneness.
Roasts or poultry are cooked to perfection when

temperature cooking. Heating or reheating foods
accurately to a serving temperature you desire is
simple and easy.
Temperature Cooking takes the guesswork out of

~OO~j~g~~~a~~~~heovenshutsoff automatically

‘=%/henthe food is done.

“The !F%Qbe

The temperature probe is a food thermometer that

gauges the internal temperature of your food; it
must be used when using Temperature Cooking.
Check with your Cookbook for proper placement of
probe in specific foods.

HANDLE

SENSOR

CLIP

6

CAHI.[

Step 1: Insert temperature probe

as directed in Cookbook and at­tach probe securely in oven wall.
Close the door.

=: Step 2: Turn Variable Power Con-

trol to 5 (MED).

Step 3: Push TIM E/TEMP Switch
down to TEMP position.

Q. IS temperature cooking better
;nan time cooking for reheating
/eftovers?

Yes, this type of food is excel-

A.
lent to heat with the probe because
often the amount of food is not
!.nown, the

cnIy a.gUess.

refo re cooking time is

~~~king to a preset

‘:-:rnperattire (usual Iy 150°) elimi­c-1~-~t~$.;he g uesswork.

90

Xx3

Step 4: Turn Temperature Knob
to 130.

Step 5: Push START button. inte-

rior light and fan come on to tell

you oven is operating.

Step 6: When 130 degrees is
reached, oven automatically turns
off. Remove probe and food from

the oven.

Q. After setting Power Level and
temperature, I pushed START but
the oven did not come on. Why?

A. You must push the TIM WTEMP
Switch to TEMP when temperature
cooking. Also if probe is not
securely seated or forgotten, oven
will not start, Make sure all con­trols are set properly.

Q. Are there any foods I can’t
Temperature Cook?

A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm tem­peratures. Batters and doughs as

WelI as frozen fc)(]ds are also diffi.
cult to cook precisely with the

probe. It is best to TIME COOK

these foods.

Tips

@Where you have a choice of
Power Levels, use a lower setting;
it will heat more evenly even
though requiring more time.
@Be sure frozen food has been
completely defrosted before in­serting probe. Probe may break off
if used in frozen foods.
@Always insert probe into the
center of meaty areas; take care
not to touch the fat or the bone.
@ !nsert probe as horizontally as

possible into foods as directed in
the recipes. Make sure the handle
does not touch the food. The
probe is easiest to use when
inserted from the front.
@Use the clip to keep the probe in
place while heating.
a Cover foods as directed in
Cookbook for moisture control and
quick, even heating.

o

Q. Can I leave my probe in the
oven if it’s not inserted in the food?

A. No. If the probe is left inside the
~ven, touching the oven wall, and

not inserted in food, you may

damage the oven.

Q. l-low do I know what tempera­ture to set?

A. Your Cookbook contains sec­tions on all types of foods showing
the temperatures needed to cook
the foods to different degrees of
doneness. For reheating, refer to
Reheating Charts in the front
of the Cookbook for specif{c
ternperatures.

‘four oven is designed to give you the best results in

baking, broiling, and roasting when used as recorn-

rnerrded. Bef,ore using your oven; look at the direc­tions for setting and using all of the controls and
tirner.

Light comes on automatically when door is opened
or use switch on window door to turn it on when

door is closed.

When the shelves are correctly placed on shelf sup-

ports they are designed with stop-locks to prevent

them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and pull fowvard with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stop­Iocks resting on shelf supports and push toward
rear of oven untii it falls into correct position under

shelf support.

il

Oven Timer Controis are designed to automatically
start and stop certain oven functions. (TIME BAKE
or CLEAN). Dials are timed by a special Digital

Clock. (For location see page 6). TO SET CLOCK,
push in the center knob of Minute Timer and turn
knob in either direction to set numerals to correct
time. TO SET MINUTE TIMER, turn center knob
clockwise without pushing in until pointer reaches
number of minutes you wish to time (up to 60).

Minute Timer will buzz when time has finished and
must be turned off manually.

to for

(Ako see Bddng Chart, page 75.)

Step 1: Place shelf on embossed
shelf support “B” or as indicated
on Baking Chart, page 15.

Step 2. After making sure that the
oven door is ciosed~ turn the Oven
Set Knob to BAKE. Oven “On”
Light comes on and remains on as
long asOven Set Knob ison BAKE.

Step 3: Turn Oven Temp Knob to
the temperature called for in rec-

ipe, Oven Cycling Light comes on
and rerriains on untii preset oven

temperature is reached, it reaP-

pears each time oven temperature

drops beiCIWpreset ternperatu re.
~~~p ~: you may set your Minute

“fl~~r to the desired cooking time

~rlclicated

~go ~i~i~ ~irne is ioII

miTIut~s~,

in your recipe, If your

ger than sixt~

f,~ir~~j~~Timer rnu~t be

:o:~;i:)i.

aS

NOTE: Your Cookbook discusses
preheating and cooking resuits.
Most foods cook satisfactorily
without preheating. If preheating
is required, put your dish promptiy
in the oven after Oven Cycling
Light goes out.

Step 5: Piace food inside the oven,
Make sure at ieast 1“ of space is
ieft between the cooking container
and the oven wali for proper heat

circulation. Ciose the oven door.
NOTE: Avoid opening your oven

door frequently. This couid cause
undesirable resuits in your baking.
Oniy check foods at the minimum
time of the recipe. Then cook
ionger if necessary.

Step & When the BAKE cycie is
compiete, turn off heat. When
cooi<ing food for the first time in
your oven, usethe time on your rec­ipe as a guide, Be sure foods are
done before removing from oven.

to set YC14JI”
for Time
‘i’our Automatic Oven Timer cor]-

trois your TIME BAKE feature.
When

YOLITIME BAKE, your oven

can be preset to start and stop

automatically if you are not home.
Step 1: Be sure the oven Clock

shows correct time of day since
Clock controis the Oven Timers.
Start diai pointer must indicate
same time of day as on Clock. If
you want the oven to turn on at a
later time, set that time by pushing
in knob on Start dial and turn

pointer to time that you want oven
to start. (There’s no need to set
Start dial when starting time is the
present time of day.)

Step 2: To determine Stop time,
add the food’s cooking time to
time set on Start diai. Push in knob
on Stop dial and turn pointer to
time oven isto turn off.

‘Step3:Turn Oven Set Knob to TIME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
iater.

Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cyciing
Light comes on even though heat
is not on in the oven if a later start
time is used. Your oven automat­ically turns on and off at the times
you set.

step 5: Remove food and turn
Oven Set Knob to OFF.

I

10

Step 2: Position Oven Shelf as in­dicated on Broiling Chart, page 16.

Step 3: Turn the Over\ S& Knob
and oven Temp Knob to BROIL,
Both Oven Indicator Lights come on

Step 4: Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. 13ur­ing cooking, turn the food only
once.

Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
cleaning.

Foil may be used to line the

!9

broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
For all weights of chicken, broil

@

with door closed.
Placing food closer to the top

@

of the oven increases smoking,
spattering, exterior browning
on the meat and the possibility
of food fat catching on fire. Al­ways keep rack 3.-5 inches
from the broiling unit.

{Ah see Roasting Chart, page 1?’.)

Step 1: Check the weight of the

meat and place, fat side up, on the
rack in the broiler pan that came
~4/ith your oven. This helps the

to baste itself.

meat

Step 2: Use shelf position “A” or
“B”;

or the one indicated on
Roasting Chart, page 17. Place
Oven Shelf on correct embossed

shelf support. For very tall roasts,
remove second oven shelf.

.

... .

Step 3: Turn the Oven Temp Knob

Oven “On” Light comes on and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light

comes on and remains on until
temperature is reached.

Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.

/4’?” 7A-. :

~fep 6: Turn off the heat when the
roasting cycle is complete.

Be sure meat is cooked to your

satisfaction. Most meats con­tinue to cook slightly while
standing after being removed
from the oven, This should be
taken into consideration when

determining your cooking time.
Always use a roasting pan that

fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.

You may cook frozen meat
roasts without thawing. How­ever, you must allow more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add

10minutes per pound.
To slow down surface browning

on turkeys, you can use a foil
‘‘tent’
should be laid loosely over the
poultry so the heat can circulate
under the foil,

Most frozen poultry should be
thawed before cooking to en­sure it is done eveniy. Some,
however, can be cooked suc­cessf uIIy witho ut thawing.
Check the packer’s label for
specific directions.

The tent-shaped foil

,

12

,’

if ~~n~ p~~p~r~v,it will take only a few moments ‘0

start the self-cleaning cycle on your oven. After set­ting your oven to self-clean, a high heat tempera­ture removes the soil in the oven cavity. The dirt will
then disappear by turning into an ash waste or

ev~por~~ifiginto an odorless and colorless vapor.

When the cycie is complete, allow your oven to cool
and enjoy cooking in a sparkling clean oven.

STEP t: Remove ail cookware

and food as well as heavy soil de­posits from the oven. Clean spat-

ters or spills around the oven door,
rectangular flanges, and gasket.

-1-henclose the door.

STEP 2: -rum oven set Knob

and Oven Temp Knob clockwise to

CLEAN. The control will snap into
final position when the CLEAN po­sition is reached,

r’-’

U

STEP 3: Push and hold Clean

Button while sliding the Latch to
CLEAN.

STEP 4: Set The Automatic

OvenTimer:

Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
the number of hours needed for
cleaning to th’e present time of

day.
Cleaning Indicator Lights come
on when all steps are set
properly,
If you wish to clean at a later
time set Start Dial to that time.

While you are becoming acquainted with your self-

ckaning oven, we 2 hoursfor the aw3r­age cleaning function, but in some cases a longer
cleaning time, up to 3 hours may be necessary. In

order to judge the degree of soil, look at the oven
floor and walls, Light, spatter and thinner spills
would generally need only 2 hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3 hours.

NOTE: A slight odor may be de­tected especially during the first
few cleanings. Do not be alarmed.
This is normal during the self­cleaning cycle.

When cieaning temperature is

reached, Lock Lightcomes cmand
door cannot be unlatched until
Lock Light!goesoff.

STEP 5: When Lock Light goes

off, push and hold the Clean Lock

Button while sliding Latch to
OPEN. Turn Oven Set Knob to
OFF.

—.-

—

Q

t

STEP 6: Turn Oven Set Knob to

OFF, n

Q. Why did the Lock Light come
on when I first set the oven for
CLEAN?
A. Lock Light glowing indicates

that oven is too hot. Turn Oven Set

Knob to OFF and open Oven Door
to cool the internal cavity. After a
short period of time, reset controls
for cleaning,

Q. My oven shelves have become
gray after several cleanings. Is this
normal?
A. Yes. After many cleanings, the
shelves may lose some luster and
di~~ol~r to a deep gray color.

=.w---a,a,-.,..”.

—-,.,. -.,,..,“._,&-e=

.=

Q. Why do I have ash left in my

oven after cleaning?
A. Some types of soil will leave a
deposit which is ash. It can be re­moved with adamp sponge or cloth.

Q. Why is there still some black
soil left after cleaning?
A. You did not time the oven to
clean long enough, This deposit
will be removed in later cleanings.

Q. If my oven clock is not working
can I still self-clean rn~oven?
A, No, Your Automatic Oven Timer
uses the oven clock to help start
and stop your self-cleaning cycle.

..

—..—..——

...-., ...,..--,.-=..

-——.-.

.

.?..

--:+

Wails, Floor and
cause there is little heat except in
the food, or sometimes in the uten-

sils, sPil/s and spatters are easy to
remove. Some spatter can be re-

moved with a paper towel, others
may require a damp cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners on oven walls.
NEVER USE A COMMEFICIAL

OVEN CLEANER ON ANY PART
OFTHE MICROWAVEOVEN.

Special note when using E#rowm‘N
Sear Dish: High heat generated on

bottom of Brown ‘N Sear Dish can

cause scorched appearing stains
to bake onto the oven shelf if
grease is present.

removed with

Cleanser by SerVaas Laboratories,
Inc.

oven Thermostat

The temperature on your oven has

been accurately set at the factory.

Hcwever, if yotir food consistently

browns too much or too little, you

may make a simple adjustment on
your Oven Temp Knob. To re­adjust your thermostat:

Pull Oven Temp Knob off of the

I%

shaft, Look at the back of knob
and note the current setting be­fore making any adjustment.

@Loosen both screws on the back

of the knob.

* Lift the pointer and move it one

notch in the desired direction—
toward HI to increase or toward
I_Oto decrease temperature.

NOTE: Oven temperatures can be

raised by 20 or lowered by 300.

a Tighten screws and return the

knob to range by matching the
flat area of the knob to the shaft.

./

--

Mastic Cover. Be-

These may be

Bar Keepers Friend@

After using Bar Keepers Friend@
Cleanser, rinse and dry thoroughly,
following instructions on can. Do
not use Bar Keepers Friend@
Cleanser ‘on the painted surfaces
such as the walls. It will scratch

the paint.

Bar Keepers Friend@Cleanser can
be purchased from your dealer
or Service Center. Bar Keepers
Friend@ Cleanser is also sold in
many grocery, hardware, and de­partment stores.

Door-inside. Wipe up spatters

daily, wash when soiled with a min-

imum of sudsy warm water. Rinse
thoroughly and dry.
Door-outside. Wipe frequently with
a damp cloth to remove all soil. DO
NOT USE ABRASIVES, SUCH AS
CLEANING POWDERS OR STEEL
AND PLASTIC PADS. THEY WILL

MAR THE SURFACE.

Temperature Probe. Probe is
sturdy, but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean,
wipe with sudsy cloth, then rub

lightly with plastic scouring ball if
necessary.
wash in dishwasher. )
DO NOT USE TEMPERATURE
PROBE IN OVEN UNLESS IT IS lhJ­SERTED INTO FOOD.

Oven Lamp. Microwave oven lamp
should last almost as long as the
appliance lasts. To replace it re­quires a Product Service call.

Rinse and dry. (Or

Lamp

/(’

C--3 ,

,,

pir!c!j-

a. Remove the three slotted screws
in lamp cover; see diagram. Re­move cover; replace lamp with 40

watt appliance lamp.
b. Replace lamp cover with three

screws.
c. Connect electric power to cook-

ing center.

use of Foil

Use metal only as directed in the

Cookbook. Metal strips as used on
meat roasts are helpful in cooking
food when used as directed, Metal
trays may be used for TV dinners
and, of course, the metal tempera-

ture probe is d&igned for micro-

wave oven use. However, when
using any metal in the microwave

oven, keep metal at least 1-inch
away from sides of micrcwave
oven.

0--

—....”— -—.. . . -,—-—-,

OVEN:

13

‘“”o

(1

f?

..

)

OVEN:

If desired, broiler pan may be lined
with foil and broiler rack may be
covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO BROILER
RACK AND SLIT FOIL TO CON­FORM WITH SLITS IN RACK,
Broiler rack is designed to min­imize smoking and spattering, and

to keep drippings cool during

broiling. Stopping fat and meat

juices from draining to the broiler

pan prevents rack from serving its
purpose, and may let juices become
hot enough to catch fire.

Do NOT place a sheet of alum”
inure foii on shelf of either Conwf?n”

titunaior mia’[e-mail] do SC)

may result in improperly cooked
foods, damage to oven finish, and
increase in heat on outside sur­faces of the range,

I

CleaningChati

.a+-~g
Your Cooking &enter is cleaned two ways: manually L&
and by using the atitomatic self-cleaning

This chart describes parts of your cooking center,

cleaning materials to use on each part, and general

function.

,.’

directions for cleaning, Be sure to follow these direc- %$#

tions carefully to assure maximum used your cook-

*:3

ing center. NOTE: Let oven parts cool before cleaning
manually.

Bake Urrit and

Unit

Broil

Broiler Pan & Rack .’

Oven Control Knobs

Outside Glass Finish ~,

Metai, including ~.,

ChromeSide Trims ‘

and Trim Strips

Porcelain Enamel::: ~

,.

.-.

.,

.,

@Soap and Water ~~

,.

1

Soap-Filled

63

ScouringPad ;:

@ Plastic Scouring ~~

..
:,

: .,

~-

,’
\.,

,’

..

,.

J

<

Pad

MildSoapandWater ~~

Soap and Water [~

Soap and Water ~-”~

~ Paper Towel

Dry Cloth

@

@So-ap and Water :,

,.

:.’
,,:
,,.

Do not clean the bake unitOKbroilunit,Any soilwill burn off

,:

.

..

when the unit is heated. NOTE: Thebakeunit is hingedand

:<

can be lifted to clean the oven floor. If spillover, residue, or ash

:, ,

accumulates around the bake unit, gently wipe around the unit

,

,,

with warm water.

j,

Drain fat, cool pan and rack slightly, (Do not let soiled pan and

r-1

rack stand in oven to cool), Sprinkle on detergent. Fill pan with

warmwaterandspreadclothorpapertowelovertherack.Let

;.;

bothstand

and dry. OPTION:The broiler pan and rack may also be cleaned

ina dishwasher.

r...

~.,’

Pull off knobs. Wash gently but do not soak. Dry and return con-

trolsto rangemaking

,,

shaft.

:.

,.-,

,,

Wash all glass with cloth dampened in soapy water. Fiinse and

~;

polish with a dry cloth, If knobs on the control panel are re­moved, do not allow water to run down inside the surface of

~: giass whiie cieaning,

!;

Wash, rinse, and then poiish with a dry cioth, DONOT USE steei
wooi, abrasives, ammonia, acids, or commercial oven cieaners

<

which may damage the firrish,

:,!

,;

!;

Avoid cieaning @owders or harsh abrasives which may scratch

,,

the enamei.

,:-,

if acids shouid spiii

..

towei or cioth to wipe up right away. When the surface has

cooled,

For other spiiis, such as fat smatterings, etc., wash with soap

,,

and water when cooied and then rinse, Poiish with a dry cloth.

for a few minutes. Wash; scour if necessary. Rinse

sure to match flat area on the knob and

on the range whiie it is hot, use a dry paper

wash and rinse.

On this oven, ciean ONLY the door iiner outside the gasket. The
door is automatically c!eatied if the oven is in the seif-cieanina

,,

Oven Door:;: ‘

Inside

Soap

and Water

Oven Gasket’::

Oven Liner

Soap and Water

Sheives

(See

Seif-Cieaning

(Men Directions)

‘::Spiiiage of marinades, fruit juices, and basting m.ahxials containing acids may cause discoloration. Spillovers should be

Soap and Water ,

cycie, if spiiiover or spattering shouid occur in cooking func~
tion, wipe the door with soaD and water. DO NOT rub or dam-

f“!

age gasket. Avoid getting soap and wa?er on the gasket or in the
rectancjuiar fianges on the door.

,,

Avoid getting ANY cieaning materiais on the gasket.
Cooi before cieaning. Frequent wiping with miid soap and water

,,

Wiiiprolong

thorougniy, For heavy soiiing, use

ten.

Your sheives can be cieaned with the seif-cieaning function in
the oven. For heavy soii, ciean by hand using any and aii men­tioned materiais. Rinse thoroughly to remove aii materiais after
cieaning.

the timebetweenmajorcieanings.Be sLIre b rinse

your seif-cieaning cycie of-

wiped Up immediately with a paper towel. Whenthe surfaceiscool, clean and rinse,

;&&.=@2

“

ConventionalBaking

~. Aluminum pans conduct heat quickly. For most corwentionai baking light shinyfinishes give best resultsbecause theyprevent overbrowning

!nthe time it takes for heat to cook the center areas, Dull (satin-finish) bottom surfaces ofpans are recommended for cake pans andpie plates to
be sure those areas brown completely.

2. Darkor non-shiny finishes, alsoglass and pyroceram, absorb heatwhich mayresult in dry,crisp crusts. Reduce oven heat 25°if Iightercrusts
are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven isnot always necessary,especially for foods which cooklonger than 30 or4C!minutes. For foods with short cooking times,
preheating gi~~esbest appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Food

— —,

E%ead
Biscuits (Vz-in.thick)

Coffee cake

(See layer cake)

Corn bread or muffins
Muffins Shiny Metal Muffin Pans . A ,,” 400” : : 20-25 ;’,

Popovers Deep Glass or Cast Iron ;“ B :,. 400° I 40-50 ,’;

Nut bread or fruit bread , Metal or Glass Loaf Pans~ B

Yeast bread (2 loaves) Metal or Glass Loaf Pans ‘ A

plain~or sweet rolls

Cakes
Angel food
Cupcakes
Fruit cake

Jelly roll
Layer cake, coffee cake

and gingerbread

Fluted tube cake

cookie’s
Bar Metal or Glass Pans B
Drop or sliced

Fruits, CMaw Desserts
Baked apples Glass or Metal A or B

custard Glass Custard Cups or B

Container Position , Temp.

Shiny Cookie Sheet ~ B 400°-4500

Cast !ron or Glass ~~:B 425°-4500 ; 20-30 ;;

..

~cups

Shiny Oblong or Muffin
Pans

Aluminum Tube Pan ; A 350° :~ 30-40 :
Shiny Metal Muffin Pans B 350” 15-20 :j‘
Metal or Glass Loaf or

Tube Pan
Metal Jelly Roll Pan B
Shiny Metal Pan with

Satin-finish bottom
Metal or Ceramic Pan A

Cookie Sheet

Casserole (set in pan of
hot water)

; ‘A : ; 375°
,,

,,

A or B

B

B

,’

: : 350° : 45-55 “ :
“ 375°

!,

,.

27 fj0.30cy ~, 2-4 hrs. ~

375° ‘ 10-15 ‘f
350”

350”

350°

‘ 3’75” 10-15 :“: Use Shelf C and increase temp. 25-50°

375° 30-40 :~ Can also use in oven meals on Shelf C,
350°

‘SE-W?M Cw’ek’w

Time,

‘ M&n. Comments

1o-14 ,

,

.,

.,

‘ ‘ 40-55 ,’
,,

10-20 :

.:

,.
,:

~ 20-30 ~atin-finish

40-50 !

25-35 I

$

40-50

Canned refrigerated biscuits take 2-4
min. less time.

,‘:

Preheat pan for crisp crust.
Decreasetime about 5 minutes for muffin

mix.

,,

Or bake at 450° for 25 min., then at 350°

~!

for 10-15 lmin,
Testwith toothpick in center,

~,,

Dark metal or glass give deepest

1,

browning.
For thin rolis, Shelf B may be used.

,,,

~,,,

1,

Twopiece pan is convenient,
Paper liners produce more moist crusts,
Use 300° and Shelf B for small or

individual cakes,

:.

Line pan with waxed paper.
White and yellow cakes may cook faster

than chocolate.
Reduce time 5 to 10 minutes for cakes

from mix.

‘,

,,

Use same time for bar cookies from mix.

<

for more browning.

Reduce temp. to 300° for large custard,

~ Cook bread or rice pudding with custard

base 80 to 90 minutes,

!7%c?s
Frozen

Meringue Spread to crust edges B 350° 15-20 To quickly brown meringue use 400° for

one or two-crust,

Cl\/enst~v~

WFJ tJ~.@~jf$~

fiaked potatoes

.ScaIlcps!dor saucy
{Casseroles
.——-.—.—-——————— —.— ...-. —,—.—...—

quiche

Foil Pan on Cookie Sheet A

Glass c~rSatin-finish El
Meial

Meial; Pyroceram B

Set on Cwen Shelf B
Gja~s or Metal

425” 50-60 For large pies use 400° and increase

375°

300° 2-3hrs,

55-65 Custard fillings require lower temp.,

time,

8-10 min.

longer time,
Or cook at 250° for 5-6 hrs,

375’’-400” 60-70 Increase time for large amount or size.

A

350’1 55-65

MOVe tOShelf B or C for oven meals,

———

———

15

~. Always \Jsebr~i{er pan andrackthat comes with your oven, Itisdesigned to minimize smoking and spattering by trapping juices inthe shielded
lower part of the pan.

2. @en door should be ajar for most foods; there is a special position on door which holds door open correctly

3. Forsteaks and chops, slashfat evenly around outside edges ofmeat, Toslash, cut crosswise through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.

4. [f desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only.
& When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

G. ~r~iler does not need to be

7. Frozen Steaks can beconventionally broiled bypositioning the oven shelf at next lowest shelf position and increasing cooking time given in

this chart 1% times per side.

preheated. However, for very thin foods orto increase browning, preheat if desired.

Quantity

Food Thickness

Eki’cxm M-1b.(about 8 thin ‘c Yes ‘ 5 , 2-3 Arrange in

Ground .Ek?f,
Well done

Beef Steaks l-in. thick C : Yes ~ Rare: 14 : 10-12
Tender C%ts
such as T-bone, rib-eye, ‘: Well ‘­filet mignon, loin or strip, Done: 18 11-13
etc.

Beef Steaks

Chickem

Breads and pastries

$mait

Lobster tails
(6 to 8-oz. each) over) open. Brush with melted butter

Fish

a!nd/cw shelf

slices)

l-lb, (4 patties) C Yes , 7 ‘ 4-5

Vzto %-in. thick

1%-in. thick

1whole (2 to 2%lbs.), A
split lengthwise f, Close ~:

2-8 pieces

2-4

1-lb.fillets M to Vz-in. C

thick

- POsitim Ajar

—.

B Yes

D , Yes ~2 : 1-2

c

B

Ctnmn ‘
Kbor ~

No. 40

door I

First side psecond W.3e:

WETWE!,M~Rldr ‘BVW#C$JMR. Ckmfnments

Medium: 16, 10-12

Rare: 20 :. 18-20 ‘, Slash fat,

. Medium: 25.20-25 :
~ Well :
~ƾ••Â¾•m•=Done: 30 “- 23-27

t

Yes 5-10 total ~”—

——.

yes

Yes 8

13-16

single layer.

).

,:

‘ 10-15

J.,

:,

:‘ (Do not turn

3-5 Handle and turn very carefully.

“ Space evenly.
r Up to 8 patties

take about same time.

‘ Steaks less than l-in. cook
,; through before browning. Pan fry
“ or broil onShelf D. Cookfirst side
J’just to turn meat color then finish

!~other side to doneness desired.

Reduce times about
5-10 min.per side for
cut-up chicken,

,, Space evenly. Place English

muffins cut-side-up and brush with

~•”-

Rbutter, if desired.

,“ Brush with butter and sprinkle with

brown sugar ifdesired, Turnover,if

; desired,

only whole or sliced fruit,
not halves,

Cut through back of shell. Spread
before and after half time.

Brushwithlemon butter before and
during cooking if desired. Preheat

‘ broiler to increase browning,

—

!%hm slices
(precooked) min. per side for 1M-in. thick

$%2%4%d-aaps 1-in. thick

—

Lamb Mw3ps

——.—._. ——-_——..—
13a-

J4~~ZZ!?75 and ~1mii~r

p.;~~~~},e(’jSausages,
~]r~t’,?llj;S.i

——...———

—.-

1-in. thick B Yes 12 9 Increase times 5-10

or home cured,

0

1-in. thick

/04 chops

2

1Vz-in,thick B

—.__.__..__--..--.__-.-. J”,

“1-lb,

———.. -.-——.-.—.—...—...———————

c

~

Yes Well ! 5-17

Yes Medium: 12 10-12

Yes

Yes 6

Done: 20

well

Done: 15 11-13
Medium: 20

Well
Done: 25 17-20

13-15

—“.

2-4

Slash fat.

Slash fat.

-—

If desired, split sausages in half
lengthwise into 5 to 6-in. pieces,

—

—.——.——

~. po~i~ionoven sh~lf at Bfof smalI.size roasts (3 to 5-lbs.) and at A for larger roasts.
~. place meator ~oultryfat side up on broiler pan or other shallow pan with trivet. Do notcover.

Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature,
3, Remove fat and drippings as necessary.Baste as desired.
& .SWwsdimgti~e recommended for roastsis 10to20 min.to allow roastto firm up and makeit easier tocarve, It willrise about 5°to10°ininternal

temperature; to compensate for temperature rise, if desired, remove roastfrom oven at 5° to 10°less than temperature on chart.

5, Frozen roasts canbeconventionally roasted by adding 10to 25 min. per pound more timethan givenin chart forrefrigerated. (10min. per lb,for

roasts under 5-lbs,). Defrost poultry before roasting.

DOnotstuff Poultryuntil just before roastin9 ~<

Type

Meat
Tendercuts: rib, nigh quality

sirloin tip, rump or top round+

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
,Ham,pre-cooked

43VMJ
Temp. , !DCDnem?ss

325° Rare: 24-30

325° ‘ Rare: 21.25

325° Well Done:
325° ‘ Well Done:
325° ~EJŠ„Z••˜“’•è˜’•

Medium:
Well Done: ~

Medium: t
Well Done: ,~ 30-35

ToWarm:

?.

Ham, raw

*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiv& above,

Fham’y

Chicken or Duck

Turkey

325°

325° Well Done: I

325° Well Done:

well Done: ~: 20-30

Approximate !Rmsting ‘Timef

inMiirmmx%!pIl?i’!POund

J

3 to 5=ubsa

30-35
35-45

25-30

:: 35-45

35-45
10 reins, per lb, (any weight)

Uh@lerIcmbs.

:’; 3 to 541ka Cw?$’5=Nbs.

35-40

40 to

20-25

15=UBS0

;- lntematl

‘Temp.‘F

6 to &ibs.
18-22

22-25 , 150°-160”
28-33

20-23
24-28
28-33 ~ 170°-1850

30-40 170°-1800

30-40

‘uOto I!%ms. ;

17-20

30-35

15=U3S.

‘over

15-20 ,. 1850-190°

: 130°-1400

{, 170°-1850
/ 130°- 140°

I ‘ 150°-1600

‘ 170°-1800

r,

,.

‘ 125°-1300

!’>

:1:Brathigh:

—--

,,.

-..

-1

-+..

Make sure door is securely closed.

T~MEITElvl P Switch may not be pushed all the way up
or down.

Timer isn’t set when

When Temperature Cooking, switch isn’t set on TEMP.
Temperature Probe is not securely “seated” into oven
receptacle during Temperature Cooking.
Check Temperature Control Knob if using Temperature

Cooking to make sure set temperature is higher than
actual internal food temperature, otherwise oven will
not start.
Start Button not pressed after setting oven controls.

using Time Cooking.

if%lockAre Either overcooked-or

Not enough time set when using Time Cooking because
of variance of starting

density and amount of foods will vary and thus may

The

need more time for completion.

food temperatures.

Probe not inserted properly into meat or dish. Check

Cookbook for specific probe placement.
Incorrect Power Level set.

Dish was not rotated, turned or stirred if these instruc­tions were
Too many dishes in oven at same time.
You

given in recipe.

did not enter a different Power Level as suggested

Ch-nmVI/iiiNot ‘work:

@ Plug on range not completely inserted inoutlet receptacle.

e The circuit breaker tripped

@ A fuse has blown.
@ Oven controls are not properly set.

in your house.

‘oven I!.@i-oiDfxH3Not

@ Light bulb is loose.
@

Bulb is defective.

Q Switch operating oven light is broken.

l%30~s

Are Not

Baking, Roasting or

Make sure Oven Control knobs are properly set.
Improper shelf position is being used,
Thermostat needs adjustment,
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used,
Not enough cooking time allowed for meat’s poundage.
Oven shelf not level.
Too many utensils or foods in the oven.
Aluminum foil not slit when used over broiler rack.
Food being baked on hot pan.
In TIME BAKE, Automatic Oven Timers not set properly.

oven won’t L&M-i:

@ Oven istoo hot from prior use, so let cool slightly.

@ Not holding in Latch Release while moving Latch.

@ Oven Set Knob not on CLEAN.
oven VW!! Not self-clean:

@ Door is improperly locked and latched,

@ Oven Set Knob is not in CLEAN position.
@ OvenTemp Knob is not positioned on CLEAN.
@ Start tirl]e/ stop time dials are improperly set.
e Excessive spills, spatters, and soil deposits are not

being cleaned up prior to self-cleaning.

CMmlwon’t unlock:

Range hasn’t cooled to a safe temperature,

e

@ Not holding down Latch Re!ease Button while moving

Latch.

-18

tNowyou can have fhe same

tr~uble-free and surprise-free
service beyond the warranty

period. You can buy
E/ectric Service c~ntracta For one

low fee. .
day. .
care of any repairs your appliance

needs—both parts and labor. You
are protected for the length of
your contract. Even when costs
go up, you pay nothing more.

usually just pennies a

.General Electric will take

a General

wantmore information?There’s

no obligation. You can get infor-

mation on Service Contracts any

time. Just write your name and
address, date of installation, and
the model and serial number of

your appliance and send to:

a, General Electric Company
= \,YCE-3~5

Manager, Service Contracts

Appliance Park
Louisville, Kentucky 40225

In many cities, there’s a General

Electric Factory Service Center.
Call, and a radio-dispatched truck
will come to your home by
appoint­ment—morning or afternoon.
Charge the work, if you like. All

the centers accept both Master-

Card and Visa cards.

Check the White Pages for
“GENERAL ELECTRIC COMPANY”
or “GENERAL ELECTRIC
FACTORYSERVICE.”

Or look for General Electric fran­chised Customer Care@servicers.
You’ll find them in the Yellow
Pagesunder“GENERAL ELECTRIC
CUSTOMER CARE@SERVICE” or
“GENERALELECTRIC–HOTPOINT
CUSTOMER CARE@SERVICE.”

Hyou need service literature,

parts lists, partsor accessories,
contact one of the Factory Service
Centers, a franchised Customer
Care@servicer or your dealer.

FIR%?,contact the people who
serviced your appliance, Explain
wt-lyyou are dissatisfied. In most
cases, this will solve the problem,

Next, if you are still dissatisfied,
write all the details—including
your phone number—to:

Manager, Consumer Relations
General Electric Company

wc~.~12
Appliance Park

Louisville, Kentucky 40225
!F%Wy, if your problwn is still not

resolved, write:
Major Appliance

Consumer Action Panel

20 North Wacker Drive
Chicago, Illinois 60606

This panel, known as IMACAP,is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and

advise the industry of ways to im-

prove customer service, Because

MACAP is free of industry control
and influence, it is able to make
impartial recommendations and
consider each case individually,

—

Save proof cf original purchase date such as your sales SIip or cancelled check to establish warranty periocj.

—

...—

:.: .:.-=____—...—.. ...:......—..——=—-------------—--

...—..

.-....—.—......_——

Forone year from date of original
purchase, we will provide, free of
charge, parts and servicelabor in
your home to repair or replace any

part of the microwave oven/range

that fails because of a manufac­turing defect.

ILiMrT’ED

Forthe second through fifth year

from date of original purchase,

we will provide, free of charge, a
replacement magnetron tube if the
magnetron tube fails becauseof a

manufacturing defect. Youpay for
the service trip to your home and
service labor charges.

%:%,

‘“5$!

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.’-w, ~ Improper installation.

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.

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may not apply to you.This warranty gives you specific legal rights, and YOUmay also have other rights which vary from siat= to state.

To

~~ ~~~ ~ Service trips to your home to

teach you how to usethe product.

Readyour Use and Care material.
If you then haveany questions

about operating the product,

pleasecontact your dealer or our
Consumer Affairs office at the
address below, or call, toll free;

The GE Answer Center’”

800.626.2000
consumer information service

If you havean installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, exhausting
and other connecting facilities.

——-—

Somestates do not allow the exclusionor limitation of incidentalor consequentialdamages,sothe abovelimitationor exclusion

knowwhat your legalrights are in your state,consultyour iocalor stateconsumeraffairsofficeor yourstate’sAttorney General.

-.-—.—-...—-.--. ...——.—...—

——

This warranty is extended to the
original purchaser and any succeed-

ing owner for products purchased

for ordinary home use in the 48

mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the sameexcept that it

is LIMITED becauseyou must pay
to ship the product to the service
shop or for the servicetechnician’s
travel coststo your home.

All warranty service will be provided

by our Factory ServiceCenters or

by our franchised Customer Care@
servicersduring normal working

hours. Check the White Pagesfor

GENERAL ELECTRIC COMPANY

or GENERAL ELECTRIC FACTORY

SERVICE. Look in the Yellow

Pagesfor GENERAL ELECTRIC

CUSTOMER CAR13 SERVICE or

GENERAL ELECTRIC-HOTPOINT

CUSTOMER CARE@SERVICE.

—.—-——..—...-... -

@Replacement of housefuses
or resetting of circuit breakers.

@Failure of the product if it is

used for other than its intended
purpose or usedcommercially.

Damage to product caused

@

by accident, fire, floods or acts
of God.

WARRANTOR IS NOT RESPON­SIBLE FOR CONSEQUENTIAL
DAMAGES,

——. .———

&

%$

—————

—-

d

E

v

.——

.——.——. .. ————— -

.———

Wari’mh’: General m?drk Ccmpany

,=—=,

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